Matthew Tomkinson’s Chilled New Forest Strawberry Consommé

Matthew Tomkinson’s Chilled New Forest Strawberry Consommé with Lemon Verbena Sorbet and Almond Tuile

Matthew Tomlinson, The Montagu Arms’ head chef and Roux Scholar, conjures dessert magic with this chilled new forest strawberry consommé with lemon verbena sorbet and almond tuile dish.


Serves 4

For the chilled fruit soup:
• 1 large punnet New Forest strawberries (hulled and halved if large)
• 250ml Sauternes wine
• 80ml Cabernet Sauvignon wine
• 80g caster sugar
• 1 vanilla pod
• 30 fresh mint leaves
• 20 fresh basil leaves

For the lemon verbena sorbet:
• 600g semi skimmed milk
• 400g caster sugar
• 50g glucose
• 200g double cream
• 600g Greek-style natural yoghurt
• 100g picked lemon verbena leaves

For the almond tuile:
• 125g unsalted butter
• 125g caster sugar
• 2 eggs
• 125g ground almonds (sifted)
• 20g plain flour

To make the chilled fruit soup::
1 Bring the wines, sugar and vanilla to the boil and add the herbs to the hot liquid, infuse for 10 minutes, pass and then pour over the strawberries.
2 Allow fruits to macerate in it until very cold.

To make the lemon verbena sorbet:
1 Bring everything to the boil except the yoghurt and leave to infuse for 2 hours.
2 Pass through a fine sieve making sure to press hard.
3 Add the yoghurt and place into an ice cream machine to churn.

To make the almond tuile:
1 Place the butter and the sugar into a food processor and cream together.
2 When smooth add the eggs one by one.
3 Add the flour and then the almonds, mix well but don’t overwork.
4 Place in a plastic container in the fridge and rest for 24 hours.
5 Spread thinly on a non-stick mat and cook @ 150c for 7 mins until golden.
6 Remove and mould into a curved shape while still warm, as per the photograph. Cool.
7 When cold place in an airtight container.

To serve:
1 Divide the strawberries equally between 4 chilled serving bowls, add a generous scoop of the sorbet and top with an almond tuile or two.
2 Pour the consommé around and serve immediately.

Recipe courtesy of Matthew Tomlinson for The Montagu Arms

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